Place 1 dried bay leaf on top of the soup. Stir the dried bay leaf around in the soup slowly, but make sure not to loose it in the soup (you'll want to remove this before serving the soup).

Bring the soup to a low boil. Stir the soup for little bit (maybe stir it about 6 times, slowly, to make sure everything is combined)

Lower it down to low simmer, and simmer the soup for 10 to 15 minutes.

After the soup has simmered for about 10 minutes (or 15 which ever you prefer), cut the heat off.

Remove the dried bay leaf.

Slowly pour in the heavy cream while stirring the soup.

Soups Ready ;)

For the Pepperoni Cheese Sandwich

(makes 1 sandwich)

2 slices of sough dough bread

2 slices of Swiss Cheese

10 Pepperonis

2 slices of Provolone cheese

1/2 tablespoon of butter (optional it's for the bread if you're using a sandwich press)

What to do:

This is how we assembled ours:

Layer 1= Bread

Layer 2= Swiss Cheese

Layer 3 = Pepperonis

Layer 4 = Provolone Cheese

Layer 5 = Bread

I then buttered the two bread sides and pressed and heated the sandwiches in our Griddle Grill Press. But I'm sure they are just as good un-pressed, but I do recommend heating them... maybe in a skillet, to melt the cheese.